Panko-crusted fried chicken mayo sandwich

Take the breast off a warm deli roasted chicken and shred it while warm; skip the skin.

Slice green onion and add to the chicken.

Add mayo, sriracha and the salt, pepper and garlic seasoning, and mix.

Spread a generous amount of filling on brioche to the edges, add Havarti cheese, and close the sandwich.

Dip the sandwich in egg, sides included, then press into panko on both sides and up the sides.

Shallow fry in warm oil until golden brown, less than a minute a side; flip gently and dip the edges to colour them.

Rest on a rack about 30 seconds, then cut into triangles.